First mentioned in the 18th century this is the king of mountain dishes. A typical heart and body warmer best served next to an open fire. Think ski and snow, log cabin and mountains and you can start cooking …
The ingredients:
For four persons:
- 2 lbs (1kg) of baking potatoes.
- 1 lbs (500 gr) of diced smoked bacon
- 1.5 cup (200 gr) of diced onions
- 1.5 Reblochon cheese of the Savoie area in France (if you do not find it you can try Fontina from Italy, Port Salut or Muenster cheese)
- 2 x 1/4 cup (60 gr) of butter
- one garlic clove
- Salt
- Pepper
The recipe:
- Peal the potatoes and slice them in 1 inch (2,5 cm) cubes, wash and reserve.
- Place 1/4 cup (60 gr) of butter in a hot frying pan, once the butter is melted throw in the onions, start cooking until translucent .
- Add the diced bacon to the pan .
- When the bacon is cooked, remove from the pan and reserve .
- In the same pan, place the rest of the butter .
- When the butter is melted and making bubbles, add the potato cubes, season with salt and pepper.
- Cook the potatoes, you may have to reduce the fire. Mix regularly.
- Pre heat the oven at 390° F (200° C)
- Once the potatoes are cooked add the onion and bacon mixture and cook for another 10 minutes .
- With a knife scrape some of the cheese crust to remove a thin layer (do not go through the crust)
- Slice the cheese on the side to create a D shape with cheese crust on one side and cheese on the other side .
- Choose a large enough oven dish to be able to place the cheeses halves and the onion, potatoes bacon mixture .
- Place two halves of the cheese skin down on the bottom of the dish .
- Add half of the onion, potatoes bacon mixture .
- Place two other halves of cheese skin up on top of the mixture
- Add the rest of the mixture .
- Finish with two cheese haves skin up, add salt and pepper .
- Place the dish in the oven for 25 minutes, check that the top does not burn.
And voila, your tartiflette is ready, you can eat it with a green salad and a crisp dry white wine. The tartiflette should be eaten when really hot and is best appreciated straight out of the oven… Bon appetit!
Easy French Cooking 